Bessara – Mopped up with the ubiquitous khobz, a bowl of hearty fava bean soup is a popular workers' breakfast. Hole-in-the-wall eateries also dish it up for lunch with a glug of lemon-infused olive oil and a sprinkle of cumin and chili.

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Crumbed liver – The Moroccan version of a wienerschnitzel: smooth and buttery calves' livers, crumbed and fried. Food in souks is sold by weight. The vendor will chop up your meat and serve it in a sandwich or with a handful of fries.

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Steamed sheep head – This delicacy is usually eaten for breakfast after a home slaughter during the Islamic festival of Eid al-Adha (Feast of the Sacrifice). To eat a head, wait for the vendor to scrape off the fur. Then sprinkle it with cumin, salt and chili, and scrape out the tender cheek meat and tongue.

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Spicy sardines – Morocco is the world's largest exporter of sardines. You can get them in the souks, stuffed with a spicy chermoula paste made of tomato, coriander, chili, garlic, paprika, cumin, olive oil and lemon juice, then coated in a light batter and fried.

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Aubergine fritters – Vegetarians can happily scoff their way through Morocco's souks. One of our favorite veg foods is sliced aubergine dipped in sweet smoked paprika batter and deep fried.

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Brochettes – Follow the billowing clouds of smoke and you'll find mini-chicken kebabs cooking over charcoal. The meat is rubbed with salt and spices, such as paprika and cumin.

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Snail soup – Stalls selling steaming vats of snail soup are popular across the country. Flavored with a concoction of around 15 spices, Moroccans believe the broth is good for digestion and fever, so some drink it without snails.

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Stuffed camel spleen – For an alternative take on sausage, how about tehal (stuffed camel spleen)? It's soft and creamy, like liver, and tastes gamey.

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Dessert – Super-sweet pastries and biscuits are big in Morocco. These shebakia (flower-shaped, deep-fried sesame cookies) are dipped in honey.

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Story highlights

Best Moroccan food is found at home or in the streets, not in restaurants

Cities for street food include Fez, Marrakech and Essaouira

Street food is popular for breakfast and lunch, draws on Morocco's mix of Berber, Arab and European cultures

There are two things you can be sure of when it comes to your taste buds in Morocco.

You'll drink enough sugary mint tea to send your dentist into a spin. And, after a couple of days, you'll be sick to your back teeth of tagine (if you have any left).

What's a hapless (and hungry) traveler to do?

As most locals will tell you, the best Moroccan food is found at home, not in restaurants.

Unless you can wrangle an invite to a local's home, your best bet is to dive into the maze-like medinas and head to the food souks.

Vendors gather in guild-like fashion, so you'll find honey sellers in one area and a row of butchers down another alleyway.